Recipe: Cold Quinoa Veggie Salad

Quinoa is one of my new favorite things to make. It’s like couscous, but nuttier. It soaks up the flavor of what ever you’re cooking it with. It’s very filling. It’s delicious hot or cold. And it’s quick and easy to make!

I’ve made this salad many times before. When I’ve brought it to potlucks, there has been no leftovers. People who have never tried quinoa before have eaten this salad and asked me where they can buy quinoa. The Asian-flavored dressing is easy to make since it’s easy to find all the ingredients in the grocery store. This recipe makes quite a bit, but it holds in the fridge for up to five days. And you can use whatever veggies you want to make it fit your tastes! The hardest part of making this dish is boiling the quinoa – or waiting for all the flavors to meld before digging in.

Cold Quinoa Veggie Salad:

Ingredients
For the salad:

1 cup quinoa (any color is fine, I used tricolored for variety) – cooked to directions of package.

1 cup shelled and cooked edamame.

1½ – 2 cups chopped veggies (any combination of what you like, such as cucumbers, sweet peppers, tomatoes, radish slices, shredded carrot, etc. I ran out of veggies and only had cucumbers, so that’s what I used.)

2 stalks green onions, sliced.

Black pepper to taste.

For the dressing:

4 tablespoons rice vinegar

3 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons sesame oil

1 tablespoon lemon juice

2 garlic cloves, grated

1 tsp grated fresh ginger

1 tsp honey (or agave nectar/sugar for vegan)

Steps

Cook the quinoa according to the stove top directions on the package. Once finished, remove the lid and fluff with a fork. Let it cool to room temperature.

Make the dressing by whisking all the ingredients in a small bowl.

Chop the veggies, place it in a large bowl with the green onions and edamame.

Add the cooled quinoa to the bowl and lightly mix, adding a bit of black pepper.

Pour dressing over the mixture and stir well, ensuring the quinoa is coated.

Place in the fridge and let sit for at least 20 minutes.

Mix before serving.

It can be a side dish served with grilled or baked chicken or seafood, or you can eat it as a meal itself.